Venison Stew w/ Prunes & Orange

Venison Stew w/ Prunes & Orange

Sarah MickeyAll Recipes, Dried Fruit Recipes, Stew & Soup Recipes, Venison Recipes Leave a Comment

Venison Stew with Prunes and Oranges

Makes 6 Servings
Cabernet Franc from Washington State

Orangey & fruity, this dish has an unusual flavor profile for a stew, but a classic flavor profile for venison. The chocolate doesn’t make the stew taste like chocolate, but adds depth.

Because the venison has been marinated for so long, it will be impossible to brown it (a typical step in most braises & stews), which means you get to skip that step!

Venison Stew with Prunes and Oranges
  • 3lbs Venison Stew Meat
  • 3 tbsp Unsalted Butter
  • 3 tbsp Olive Oil
  • 1 Onion, medium diced
  • Up to 2 cups Low Sodium Chicken Stock
  • 12 Pitted Prunes, halved
  • Zest of 1 Orange
  • 2oz Bittersweet Chocolate (60-70% Cacao)
  • ¼ cup Pine Nuts, toasted
  • Optional: Additional Orange Zest for garnish
  • Spice Blend:
  • 1 tsp Whole Allspice
  • 1 Cinnamon Stick
  • 1 Aji Amarillo Chile
  • Polenta:
  • 6 cups Water
  • 2 tsp Salt
  • 2 cups Polenta
  • 2 tbsp Unsalted Butter
  • ¼ tsp Cracked Black Pepper
  • Marinade:
  • 2 cups Red Wine
  • ½ cup Sherry Vinegar
  • 1 handful Thyme Sprigs
  • 1 stalk Celery, medium diced
  • 1 Carrot, medium diced
  • ¼ cup Chopped Shallot
  • 4 quarter-sized pieces of Ginger
  • 1 tbsp Salt


  • Two Days Ahead:


Combine all the marinade ingredients.


Marinate the venison stew meat for 48 hours.

  • The Day Of:


Combine the butter and olive oil in a large skillet over medium-high heat. Once the butter has melted, add the onion and a tsp of salt. Saute the onion until it’s browned, about 15 minutes.


Toast the allspice, cinnamon stick & aji amarillo chile in a dry pan until aromatic. Grind them  together into a powder (how to grind spices).


Combine the onion, spice blend, meat, and marinade in a deep pot. Add chicken stock to cover.


Simmer until the venison is tender.


Add the orange zest, prunes and bittersweet chocolate. Simmer for an additional ten minutes.

  • Make the Polenta:


Combine the salt and water in a sauce pot. Bring to a boil, then stir in the polenta.


Reduce the heat to medium. Continue to cook, stirring, for five minutes.


Cover the pot and remove it from the heat. Let it sit until it has thickened.


Stir in the butter and pepper. Taste & add additional salt/pepper as necessary.


Put a serving of polenta in each bowl, then top with some of the stew. Garnish with the pine nuts and, if desired, additional orange zest. Serve.

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